Description
A rich, creamy black peppercorn sauce that perfectly complements Beef Wellington, made with brandy, beef broth, and a hint of spice.
Ingredients
Scale
- 1/4 cup brandy or cognac (or sub red wine)
- 1/2 cup low sodium beef broth or stock
- 1/3 cup half and half (or heavy cream)
- 2 tsp whole black peppercorns, crushed
- 1 tsp flour
- Pinch of salt, to taste
Instructions
- In the same skillet used to cook your beef, pour in the brandy or cognac. Bring to a simmer over medium heat and let it reduce by half (about 2 minutes).
- Add the beef broth and simmer for 3 more minutes.
- Reduce the heat to medium-low. Add the crushed peppercorns, half and half, and sprinkle in the flour. Whisk constantly until the sauce thickens—about 2 minutes.
- Taste and add salt if needed. Keep warm until ready to serve.
Notes
For extra richness, use heavy cream. The sauce thickens as it stands, so whisk in a splash of broth if it gets too thick before serving. Keeps for 3 days in the fridge—great on potatoes or veggies!
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Française
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg